Do briskets hit a plateau like a pork butt does?
Stuck a 6 lb. trimmed brisket on at 6pm this evening, quickly rose to 163 degrees, pulled some other meat off and moved the brisket to the top rack, it been sitting at 164 degrees for about 2 hours now. Is that typical for a brisket to plateau like this? Planning to take the brisket off at 185.
2nd question...hoping to have the brisket for Mother's Day on Sunday after church....planning to leave it in the foil and just warm it up in the CS of the oven...what temp would you recommend and for how long?
Thanks in advance for the help.
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